Diabetes Forecast

Baja Baked Egg Whites in Tomato Cups

Per Serving

Baja Baked Egg Whites in Tomato Cups

Makes: 2
Calories 65
Fat 7 g
Saturated Fat 1 g
Carbohydrate 16 g
Fiber 4 g
Sugars 9 g
Cholesterol 0 mg
Sodium 310 mg
Protein 10 g
Choices: Carbohydrate 1, Lean Meat 1, Fat 0.5


4 med. firm, vine-ripened tomatoes
4 large egg whites or 1/2 cup 100% egg white substitute
1/4 cup salsa (medium heat)
1/2 Hass avocado, peeled and cut crosswise into 12 slices
1 Tbsp. lime juice, or to taste
2 Tbsp. chopped fresh cilantro


  1. Preheat the oven to 450°F. Slice about 3/4 inch off the top of each tomato. With a spoon, scoop out the insides of each tomato to form tomato cups; reserve inside for another use.
  2. Place tomato cups on a nonstick pan, or place each into a ramekin or small, round baking dish. Add 1 egg white to each cup and top with 1 Tbsp. salsa.
  3. Bake for 25 minutes or until the egg whites are firm. Remove from the oven and top each cup with 3 avocado slices arranged like a fan. Drizzle with lime juice and top with cilantro.

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